Gingerbread Baked Oatmeal
This gingerbread baked oatmeal is the most festive and delicious oatmeal! It's like getting to eat a healthy gingerbread cookie for breakfast! The oatmeal is bursting with all the yummy gingerbread spices and the molasses adds a richness as well as vitamins and nutrients. It's super easy to make, so flavorful, and makes breakfast so convenient because all you have to do is open your fridge and breakfast is waiting for you. My favorite way to enjoy it is warmed up with a dollop of yogurt and a spoonful of salty peanut butter! Enjoy!
Servings: 6
Equipment
- 9x9 baking pan OR regular muffin tin
Ingredients
- 3 cups quick oats
- 1¾ cups almond milk or any dairy or dairy-free milk
- ⅓-½ cup maple syrup or honey
- 3 tbsp blackstrap molasses
- ½ cup plain greek yogurt or applesauce or mashed banana
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 tsp ground ginger optional
- 1 tsp cloves
- ½ tsp nutmeg
- ½ tsp sea salt
- 1 banana sliced (optional)
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, molasses, yogurt, almond milk, and vanilla extract.
- Once combined, pour in the oats, baking powder, cinnamon, ginger, cloves, nutmeg, ground ginger, and sea salt. Mix until well combined.
- If using, add in the banana and mix.
- Pour into a greased 9x9 baking pan. You can also use another size baking dish, just adjust cooking times if needed. A regular 12 cup muffin tin works great too!
- Bake for about 35-40 minutes until the center is set but still soft.
- I love serving mine with yogurt, seeds, and peanut butter! If you like it a little sweeter, add a drizzle of maple syrup. Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap slices with plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!